Clementine Arugula Cranberry Salad

Step 1

Combine hot water, sugar and salt in a medium size jar with a screw-on lid. Stir until sugar is dissolved.

Step 2

Add the onion, clementine juice and rice vinegar. Screw on the lid and shake well. Refrigerate for at least an hour. Can be made several days in advance.

Step 3

Preheat the oven to 300˚F. Line a sheet pan with foil for easy cleanup.

Step 4

Place the butter in a medium size microwave-safe bowl, cover it with a paper towel and cook on high power for 40-50 seconds or until melted. Add the pecans and salt. Stir well to coat. Turn the pecans out onto the prepared pan.

Step 5

Roast in the oven for 20-25 minutes, stirring and redistributing every 5 minutes until medium golden brown. Remove from the oven to a paper towel line plate and sprinkle lightly with kosher salt.

Step 6

Combine all ingredients in a jar with a tight-fitting lid and shake well. Shake again before serving.

Step 7

Place arugula in a large salad bowl or serving platter. Top with the sliced clementines, drained red onions, dried cranberries, a scatter of pomegranate arils and the crumbled goat cheese (if using).

Step 8

Drizzle with 2-3 tablespoons of the dressing. Top with butter-roasted pecans. Serve extra dressing at the table.

Step 9

You can also serve this salad on individual plates for a pretty presentation.